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Ginger Pumpkin Cookies
Ginger Pumpkin Cookies
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Prep Time:
25 minutes
Total Time:
1 hour
Fall party-ready ginger-spiced pumpkin cookies.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Pumpkin Spice Cookie Mix
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon ground ginger
  • 1 tablespoon pumpkin pie spice
  • 1 egg, slightly beaten
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Instructions:
  • Combine all ingredients in a large bowl, excluding frosting, until a soft dough forms. Chill in the refrigerator for 30 minutes.
  • Preheat your oven to 350°F. Spoon heaping tablespoonfuls of dough onto ungreased cookie sheets, spacing them 2 inches apart.
  • Bake for 8 to 11 minutes until the edges are golden brown. Let them cool for 1 minute, then transfer to cooling racks. Allow to cool for at least 5 minutes before enjoying.
  • Transfer the frosting into a resealable food-storage plastic bag and snip about a 1/4-inch opening at one corner. Squeeze the bag to elegantly drizzle the frosting over the cookies. Allow the frosting to set for about ## minutes before serving.

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